Liver In Basque Style Recipe
Summary
Preparation Time1 Hr 0 MinCooking Time30 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| Aubergines | 2 | |
| Salt | To Taste | |
| Olive oil | 5 Tablespoon | |
| Onions | 2 Medium, sliced | |
| Lamb liver | 450 Gram, sliced | |
| Flour | 1 Teaspoon (Leveled), seasoned | |
| Butter | 25 Gram | |
| Garlic | 1 Clove (5gm), crushed | |
| Ripe tomatoes | 450 Gram, quartered | |
| 3 tablespoons medium dry white or rose wine | ||
Directions
Cut the aubergines into 1/4-inch thick slices, sprinkle with salt, and leave in a colander to drain for 1 hour.
Heat 3 tablespoons of oil in a large frying pan and when hot fry the drained and dried aubergine slices until brown on both sides.
Remove and keep hot.
If necessary add a little more oil to the pan and fry the onions until golden; then remove and keep hot.
Sprinkle the liver slices with seasoned flour and fry quickly in the same pan for 2 minutes each side.
Meanwhile, in another pan melt the butter, add the garlic and tomatoes, stir, and leave to heat through gently.
Arrange alternate slices of liver and aubergine around a hot serving dish.
Swill the frying pan with the wine, stir and boil rapidly until syrupy then pour over the liver.
Pile the tomatoes and fried onions in the centre of the dish, and serve very hot.
Heat 3 tablespoons of oil in a large frying pan and when hot fry the drained and dried aubergine slices until brown on both sides.
Remove and keep hot.
If necessary add a little more oil to the pan and fry the onions until golden; then remove and keep hot.
Sprinkle the liver slices with seasoned flour and fry quickly in the same pan for 2 minutes each side.
Meanwhile, in another pan melt the butter, add the garlic and tomatoes, stir, and leave to heat through gently.
Arrange alternate slices of liver and aubergine around a hot serving dish.
Swill the frying pan with the wine, stir and boil rapidly until syrupy then pour over the liver.
Pile the tomatoes and fried onions in the centre of the dish, and serve very hot.
Chef
